How To Make Rough Puff Pastry | Good Housekeeping UK
- 5 years ago
Watch our step-by-step video to find out how to make this quick substitute for puff pastry.
Ingredients:
225g (8oz) strong plain flour
1tsp salt
175g (6oz) butter, room temperature but not soft, diced
1. Measure 100ml (3½fl oz) cold water and add about three quarters of the liquid - enough to bring mixture together using knife. Add remainder of water if necessary. Bring dough together to a ball using hands. Wrap with cling film and rest for 20min in fridge.
2. Lightly flour work surface and dough. Roll dough into a rectangle, about 30.5cm x 10.5cm (12in x 4in). Use a palette knife and rolling pin to straighten and neaten edges. Lightly dust with more flour if dough is sticking.
3. Fold bottom third up to centre, then the top third down over that. Wrap in cling film and chill for 15min.
4. Lightly flour work surface and pastry. Have pastry with closed folded edge to left. Roll and fold again, and chill for another 15min. Repeat this roll, fold and chill process again two more times. After these four rolls and folds, pastry should no longer look streaky. Chill finished pastry for 30min before using.
Find out how to make rough puff pastry on the Good Housekeeping website: http://bit.ly/2I3mSNL
Explore more recipes, kitchen and lifestyle hacks and subscribe to the Good Housekeeping channel here: https://bit.ly/2TM6CWC
Ingredients:
225g (8oz) strong plain flour
1tsp salt
175g (6oz) butter, room temperature but not soft, diced
1. Measure 100ml (3½fl oz) cold water and add about three quarters of the liquid - enough to bring mixture together using knife. Add remainder of water if necessary. Bring dough together to a ball using hands. Wrap with cling film and rest for 20min in fridge.
2. Lightly flour work surface and dough. Roll dough into a rectangle, about 30.5cm x 10.5cm (12in x 4in). Use a palette knife and rolling pin to straighten and neaten edges. Lightly dust with more flour if dough is sticking.
3. Fold bottom third up to centre, then the top third down over that. Wrap in cling film and chill for 15min.
4. Lightly flour work surface and pastry. Have pastry with closed folded edge to left. Roll and fold again, and chill for another 15min. Repeat this roll, fold and chill process again two more times. After these four rolls and folds, pastry should no longer look streaky. Chill finished pastry for 30min before using.
Find out how to make rough puff pastry on the Good Housekeeping website: http://bit.ly/2I3mSNL
Explore more recipes, kitchen and lifestyle hacks and subscribe to the Good Housekeeping channel here: https://bit.ly/2TM6CWC